Sunday, January 16, 2011

Wheat Pasta

This may not be the easiest way to make pasta, 
for flat wide noodles its tasty,
for smaller noodles maybe stick to the store.

1 1/2 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 teaspoon of fine salt
3 large eggs at room temperature
1 tablespoon olive oil

1. Make a well with the flour

2. Add eggs and oil in center of well
Stir oil and eggs in center of well until blended, don't let it breach wall.
Slowly stir 

4. Use your hands
When the mixture is to stiff for fork, use your hands. Draw in flour at the bottom until you have soft, moist, not sticky ball of dough

5. Knead the dough
Clean surface and dust it lightly with flour. Knead for 12-14 minutes until smooth and elastic

6. Let the dough rest
Shape dough into ball, cover with over turned bowl, and let it rest for 15 minutes. Don't let it sit for longer or it will dry out.

7. Roll out the dough
Cut dough into four equal pieces, leave three under bowl for now.
Roll dough away from you, lift dough, re-flour. Turn dough 90 degrees, roll again.

8. Roll and cut into desired thinness

9. Fold and cut

Thanks Williams-Sonoma for this great recipe

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